AVOCADO ICE CREAM
Avocado Ice Cream
Avocado ice cream might sound like an oxymoron, but the richness and fat content of the avocado, coupled with the unique texture of frozen bananas, makes this a winner. One of the basic problems with vegan ice cream is texture. Ice creams that use vegan non-dairy milks, such as cashew, almond, and soy, are simply not creamy because these non-dairy milk substitutes have high water content and they turn icy and crystallized when frozen. But bananas and avocados rescue the textural problem. Avocados are a great source of monounsaturated fat and their creaminess is key in this recipe. That’s why it is important to use ripe avocados and bananas.
Ingredients
- 3 ripe peeled bananas
- 2 ripe avocados
- ½ cup full-fat coconut milk chilled overnight
- 3 Tbsp Greek honey or maple syrup for a vegan version
- 1 Tbsp of lemon or lime juice
Instructions
-
Peel the bananas, cut them into chunks, place them in ziplock bags, and freeze them overnight.
-
Peel and pit the avocados, cut them into chunks, and freeze as above, in ziplock bags.
-
Combine the frozen banana and avocado chunks, coconut milk, honey, and lemon or lime juice in a food processor, pulsing until smooth. Either serve the mixture immediately or refreeze in a container with a tight-fitting lid and serve when desired.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
